Gougeres

1. 1

   Preheat the oven to 400.

2. 2

   Lightly butter 2 large baking sheets.

3. 3

   In a large saucepan, combine the milk with the water, butter, sugar, salt, cayenne and nutmeg and bring to a boil.

4. 4

   Remove the pan from the heat, add the flour and stir with a wooden spoon until a thick, smooth pastelike batter forms.

5. 5

   Cook the batter over moderate heat for 1 minute, stirring constantly.

6. 6

   Scrape the batter into a large heatproof bowl and add 4 of the eggs, beating them in 1 at a time until fully incorporated.

7. 7

   Beat in 11/4 cups of the cheese.

8. 8

   Using a pastry bag fitted with a 1/2-inch plain round tip or 2 small spoons, pipe or spoon slightly rounded tablespoons of the batter onto the prepared baking sheets, spacing them 1 inch apart.

9. 9

   Lightly beat the remaining egg.

10. 10

    Brush the tops of the gougeres with the egg wash, then sprinkle them with the remaining 1/2 cup of shredded cheese.

11. 11

    Bake the gougeres for 20 minutes, or until puffed and golden; shift the pans from front to back and top to bottom halfway through.

12. 12

    Serve warm.

No additional tips available.